Sea Stars Catering and Albatross Ridge Kitchen & Tasting Room partner for a special evening to celebrate Earth day with a vegan feast paired with wine from Carmel Valley's Albatross Ridge Winery. Tickets include dinner, dessert, wine pairings and a special bottle of Albatross Sparkling Piquet to take home.

Foragers Salad ~ Caramelized Chanterelles, Watercress, Asparagus, Endive, Honey Sherry Vinaigrette, Crispy Garlic

Local Carrots ~ Seared Avocado, Kale, Fig Vinaigrette, Honey Cashews, Calabrian Chile

Fried Farro ~ Artichokes, Brussel Sprouts, English Peas, Crispy Onion Gremolata

Eggplant Schnitzel, Sumac Roasted Summer Squash, Green Romesco Sauce, Relish of Grape Mint Fennel & Preserved Lemon

White Beans ~ Tomato Veg Broth, Ramps, Haricot Verts, Nasturtiums, Tapenade, Pickled Onions

Dessert

Vegan Churros, Spiced Dark Chocolate, Sesame Caramel

Paul Corsentino, Chef of Sea Stars Catering, brings more than a decade of cosmopolitan big city experience to Monterey. With an honest and bucolic approach to coastal American cooking, Corsentino works closely with local foragers, fisherman and farms to infuse authentic ingredients from the surrounding landscape into his creative menus.

Most recently, Chef Corsentino was the Executive Chef at Saltwood and also The Sur House Restaurant at Ventana Big Sur, where he found a passion for local and foraged ingredients from Big Sur and the Monterey Bay as well as the Central Coast.

A graduate of the California Culinary Academy in San Francisco, Corsentino began his culinary career in 2002 at the nationally acclaimed MK in Chicago where he was Chef de Partie. He then headed east, serving as Chef Tournant at BOULEY in New York City where he worked closely with Cesar Ramirez, an innovative chef whose use of French techniques helped Corsentino cultivate and refine what would become his own trademark style.

Subsequent positions included Executive Sous Chef at ROUGE TOMATE on the Upper East Side where Corsentino created truly seasonal fare with locally sourced products and then Chef de Cuisine at DUMONT in Brooklyn’s vibrant Williamsburg neighborhood where he created elevated American-style comfort food.

Corsentino’s final stint in New York, before moving to the west coast, was as Executive Chef of THE NATIONAL at The Benjamin Hotel in New York City. He worked with celebrated chef and restaurateur, Geoffrey Zakarian, who was an influential mentor.

Corsentino has proven he can handle the heat in the kitchen, having assisted Zakarian in winning the fourth season of Food Network’s “The Next Iron Chef, Super Chefs” in 2011 and making multiple appearances alongside Zakarian on “Iron Chef America.” Corsentino has also appeared on “Simply Ming” cooking alongside Ming Tsai showcasing the flavors of Monterey Bay.

Corsentino is a regular participant in Pebble Beach Food and Wine Festival and has participated in many other dining festivities. Chef Corsentino currently resides in Seaside, California.

In 2006 the father and son team of Brad and Garrett Bowlus began planning a return to their family’s farming roots. Their vision was to find a remarkable piece of virgin land, where they could plant just two grapes: Chardonnay and Pinot Noir. A place where, as Garrett says, “We could grow the style of wines we like to drink.” After searching from Oregon to Santa Barbara, they found what they were looking for high on Monterey’s Carmel Coast. Brad and Garrett began planting the vineyard in 2008. With the help of renowned “Dirt Doctor,” Dr. Alfred Cass, Brad and Garrett oversaw every stage of the vineyard’s development. Albatross Ridge’s 25 acres of vines feature four clones of Pinot Noir and two clones of Chardonnay. It was only after planting the vineyard, when Brad and Garrett were searching for a name for the site, that they discovered an old book on local Monterey history. On its very last page, they found something as remarkable as it was improbable—a photo of Hawley Bowlus launching his Albatross sailplane off the same high mountain slopes where they founded their vineyard. “It was such a serendipitous discovery,” says Brad. “It affirmed everything we had been working so hard to achieve.”

Today, the Bowlus Family harvest their grapes at relatively modest Brix. In the winery, they ferment the vineyard’s different blocks and clones in very small lots. While Albatross Ridge harvests earlier, due to the vineyard’s unique conditions, which include one of the longest growing seasons in all of California, the grapes still taste beautifully ripe. Equally important, these same conditions naturally limit crop size, and result in extremely small yields that average well under 2 tons per acre. Albatross Ridge makes just a handful of wines, with an exclusive focus on Chardonnay and Pinot Noir, as well as small amounts of pétillant naturel rosé. Gently made with a minimalist approach, these sophisticated wines have quickly established themselves as cool-climate Central Coast benchmarks, recognized for their beautiful structure and pure varietal flavors.